Step-by-step recipe for cheese soup with mushrooms. Unusual cheese soup: preparing a flavorful first course with mushrooms Soup with hard cheese and mushrooms

02.02.202227.05.2017

Mushroom soup with melted cheese – delicious and hearty dish. Simple and delicious recipe, easy to prepare. Prepared with meat broth. And the main ingredient is champignons. Mushrooms are easy to buy at your local store in any season. When you choose, be sure to pay attention to the absence of gray or brown spots; the mushroom cap should be matte. Fresh champignons should be elastic to the touch and have a pronounced mushroom smell.

There are many recipes for cooking mushroom soup. You can prepare it from dried, pickled or fresh mushrooms. Chefs advise using directly dried mushrooms to prepare the first course. This soup will turn out especially good. But the taste of the soup made from fresh mushrooms will be just as good. No one can resist the aroma of such a dish. The name alone makes you hungry.

Ingredients (for a 3 liter saucepan):

3 medium potatoes;
300 g mushrooms (champignons);
2 medium onions;
1 medium carrot;
2 processed cheese (200 g);
2 tbsp. vegetable oil for frying;
salt, black ground pepper taste.

For the broth:

0.5 kg chicken.

Mushroom soup recipe with champignons

1. Take a medium-sized chicken breast for the broth. It will come out lean chicken bouillon. Place the chicken breast in a pan and pour cold water. Place the pan on high heat and let it boil. When the water boils, remove the foam and reduce the heat. Cook chicken fillet for 30-40 minutes. To prevent the broth from boiling away, be sure to cover the pan with a lid.

When the broth is ready, the chicken breast will be easy to pierce with a fork and will release clear juice, take out the meat.

2. Let the meat cool. We won't need it anymore. Boiled chicken breast you can prepare something else, for example, a puff pastry snack.

3. Peel the potatoes and cut them small cubes.

4. Send it into the broth.

5. Let's prepare a roast for our champignon soup. Peel the carrots and grate them coarse grater. In this form, carrots will not be particularly noticeable in the soup, but will only complement the dish with their aroma and give it an appetizing golden hue.

6. Peel the onion and grate it in the same way.

7. Place the frying pan on the stove, pour it with refined sunflower oil. Fry the vegetables until golden brown. Stir and make sure that the onions and carrots do not burn.

8. Now it’s the turn of the main ingredient, wash the champignons under cold water. Cut in half and then into half rings. This way the emphasis in the soup will be on the mushrooms.

9. Pour sunflower oil into a heated frying pan and fry them. The mushrooms should soften and shrink significantly. There is no need to salt the mushrooms at this stage, otherwise they will release all the juice and lose their shape.

10. Add the roast to the boiling broth, stir, and bring to a boil.

11. Now add the fried mushrooms and also bring to a boil.

12. Grate on a coarse grater processed cheese.

13. And also add to the boiling soup, stir. The cheese should completely dissolve in the soup, giving it a nice creamy color and amazing aroma.

14. Wash the greens under cold water and chop finely.

15. Sprinkle the soup with herbs and turn off the heat. Salt to taste. Cover with a lid and let the soup brew for 20 minutes. During this time, you can prepare everything for delicious and a hearty lunch.

17. Now you can pour the sous into plates and serve.

18. Delicious mushroom soup made from champignons with melted cheese is ready! So simple and delicious recipe with photo. Bon appetit!

How to prepare a delicious soup with cheese and mushrooms? There are several in the article interesting recipes, which will be useful to every housewife.

Classic recipe: what you need

Ingredients needed to prepare a standard soup with cheese and mushrooms:

purified water - three liters;
onion - one large head;
large carrots - one piece;
medium-sized potatoes - five to six pieces;
mushrooms - five hundred grams;
processed cheese - two pieces.

You will also need greens (dill and parsley) - one small bunch, odorless sunflower oil (refined), salt to taste.

These products will make approximately seven to eight servings of soup.

Making cheesecake is the easiest recipe

It’s very simple to prepare cheese, even a novice housewife can do it, it only takes about forty minutes.

First put a pot of water on the fire. At the same time, peel the potatoes, wash them thoroughly and cut into small pieces. Salt the water, throw the potatoes into it, and leave to simmer over low heat.

Cut the peeled and washed mushrooms into medium pieces, but not finely, place them in a frying pan with vegetable oil. The mushrooms will release juice, which should boil away completely, then fry the mushrooms a little and place them in the boiling potatoes.

Make a golden fry on sunflower oil from finely chopped onions and coarsely grated carrots. Place the roast in a saucepan.

Grate the processed cheese on a fine grater and add it to the broth. They should completely dissolve. Add finely chopped greens. Taste the brew and add salt if necessary. When cooked with mushrooms, it has a golden milky hue and is tender. creamy taste. This first dish is sure to please both adults and children.

Varieties of the classic recipe

We described above, with mushrooms and melted cheese (recipe). But traditional way you can diversify:

Instead of water, use beef or chicken broth. It is better not to use it for cheese soup, as the dish will turn out too fatty.
You can put boiled meat, cut into small pieces, into the pan. chicken fillet or beef meat. Then you can take not five hundred grams of mushrooms, but less, for example three hundred grams.
The soup will be very tasty and healthy if you add vegetables to it: finely chopped lettuce peppers, cauliflower stalks, pieces of young zucchini. You just need to take one thing, for example, just lettuce pepper. Otherwise you will end up with a vegetable mush.
You can add rice or millet to the pan at the rate of one tablespoon per three liters of water. It will turn out tasty and satisfying.
It’s good to put a few wheat croutons in a bowl of cheese soup.

Here's how to diversify traditional recipe soup with mushrooms and cheese!

Cheese cream soup with mushrooms

This is also very tasty dish, a variation of regular cheese soup. To prepare it you need to take the same products and in the same proportions as for classic recipe. The only difference is the order in which the ingredients are added: first, put finely chopped potatoes and fried onions and carrots into boiling and salted water, and leave to simmer over low heat for thirty minutes so that the potatoes are well cooked. Then add processed cheese grated on a fine grater, which should completely dissolve in the soup. Afterwards the soup is pureed with a blender. At the same time, mushrooms cut into medium pieces are fried in sunflower oil. Each plate is filled with cheese soup- puree, add fried mushrooms and a pinch of finely chopped herbs.

Standard recipe cream cheese soup You can also diversify it by cooking it in meat broth, adding cereals or vegetables, putting not only mushrooms on the plate, but also pieces of meat or wheat crackers. The main thing is to follow the basic rule: first cook the vegetables and melt the cheese, then puree it into a plate ready-made dish add fried mushrooms.

To make the soup with cheese and mushrooms especially tasty, experienced chefs We advise you to follow these simple rules:

Use only creamy processed cheese, without aromatic additives. The fat content of the cheese must be at least fifty percent. For a volume of water of three liters, the standard is to put two processed cheeses, but you can put three or even four.
To make the cheese easier to grate, you must first put it in the freezer for ten minutes.
Cheese soup is best prepared with porcini mushrooms, chanterelles or champignons. But in principle, you can use any edible mushrooms.
You don’t have to fry the onions and carrots first, but put them in the soup raw, but frying them still turns out tastier.
Cheese soup with mushrooms does not like any seasonings. It is best to use only salt; if desired, you can add ground black pepper to taste. The only greens you should put in the soup are parsley and dill.

It's so easy to prepare a delicious and satisfying first course!

If you need to make a delicious and satisfying dinner, but time is running short, as always, I recommend making cheese soup with mushrooms. The recipe for this dish is incredibly simple, and the result exceeds all expectations. Products for soup can be bought on the way home at any store.

The basic products, as the name suggests, are processed cheese and mushrooms. You can also take cheese durum varieties, or you can replace it with cheese mass. This will not affect the taste much, the only difference is in the preparatory process. Processed cheese To make them rub better, you need to put them in the freezer for 10-20 minutes. Hard cheese It's easy to grate, but you need to stir it longer until it completely dissolves. The cheese mass, on the contrary, dissolves easily; just drop the required amount into the broth using a spoon.

You can also experiment with mushrooms. Of course, the most affordable option is champignons. But they can also be replaced with dried mushrooms. In this case, there is one “BUT”: the soup cannot be prepared so quickly, because the dry mushrooms must be soaked first.

Cooking cheese soup with mushrooms every time can quickly get boring, so we diversify our recipe. In one version we will add sausage, and in the other we will make puree soup.

Processed cheese and mushrooms are a great combination

Processed cheese (cheese mass) - 2 pcs. (200 gr.)
Fresh mushrooms - 200 gr.
Medium potatoes - 3 pcs.
Onion - 1 pc.
Small carrots - 1 pc.
Herbs, spices

Let's start by preparing the basic cheese and mushroom soup.

In order not to be distracted by cutting during the cooking process, we will prepare all the products at once. Cut the potatoes into cubes. We do the same with carrots.
Finely chop the onion, cut the peeled mushrooms into slices.
Grind the cheese depending on its type.
Put 1-1.5 liters of water on the fire, throw in all the vegetables and leave to cook for 15 minutes.
Meanwhile, fry the mushrooms and onions.
The mushrooms are about to be ready, which means it’s time to add the cheese to the broth.
When the cheese has dissolved, add mushrooms, spices and check for salt. The soup has boiled again, now you can turn it off and let it stand for 10 minutes with the lid closed.

This version of cheese and mushroom soup turned out to be light because we did not fry it. If you prefer more high-calorie dishes, fry the onions and carrots along with the mushrooms in a large amount of oil, as the carrots quickly absorb it.

Cheese soup with smoked sausage

Processed cheese - 2 pcs.
Carrots, potatoes, onions - as in the previous recipe
Champignons - 250 gr.
Sausage (smoked) - 300 gr.
Sugar - a pinch
Spices, herbs

It would seem that the products are not quite compatible, but the taste of the cheese soup with mushrooms is amazing.

As always, grate the cheese or chop it very finely.
Prepare onions and carrots for frying.
Add chopped mushrooms to the onions and carrots and fry. At this stage, you can add your favorite spices. Very original taste gives khmeli-suneli.
We cut the sausage and potatoes into the same shape, preferably into strips.
While we were busy, the water began to boil. Throw grated cheese into it. Next we throw in the potatoes, salt and a little sugar. Cook for 7 minutes.
Let's try the potatoes. If it is almost cooked, add fried mushrooms and sausage. If necessary, add spices, check for salt and let cook for about 5 minutes.

If you only have in the refrigerator boiled sausage, then you can use it. To ensure that the soup has a pronounced sausage flavor, fry it in a separate frying pan until golden brown.

You can make a delicious puree soup from processed cheese and mushrooms.

Potatoes, carrots, onions in the same quantity (we also cook in a 2-liter saucepan)
Fried mushrooms - 150-200 gr.
Processed cheese for soup - 160 gr.
Cream (fat content not less than 10%) - 150 ml.
Spices, herbs

Some soups have one special feature. If you prepare them as a puree soup, they turn out much tastier. Cheese soup from processed cheese One of them is with mushrooms. Let's start cooking and see it from our own experience.

We will do the frying directly in the pan in which the soup will be cooked directly. Pour vegetable oil into it and throw in onions and carrots.
When they are lightly fried, add the mushrooms and 1.5 liters of water.
Throw the carefully chopped potatoes into the pan. When the water boils, leave to cook for 15 minutes.
After the allotted time has passed, add the cheese and mix thoroughly.
When the soup boils again, remove it from the heat and grind the contents to a puree. Add cream and herbs.
Bring to a boil again and finally remove from the stove.

Look at the photo - cheese soups with mushrooms are usually served with croutons. Don’t be lazy, take the time and also prepare crispy croutons, it’s very tasty!

Cheese soup is always very tasty, and cheese soup with mushrooms is generally a delicacy. At the same time, it cooks incredibly quickly, in just half an hour you will get great first dish: tender, aromatic, nutritious, children love it very much. I recommend everyone try this recipe for cheese soup with mushrooms.

Ingredients:

(3.5 liter saucepan)

300 gr. mushrooms
2.5 liters of water or meat broth
3-4 pcs. potatoes
1 small onion
1-2 pcs. carrots
2 tbsp. rice
150 gr. processed cheese
3 pcs. bay leaf
10 pieces. black peppercorns
vegetable oil
salt to taste
dill

So, pour about 2.5 liters of water or broth into the pan. The broth is better suited for a winter, higher-calorie version of cheese soup with mushrooms, but in the spring and summer we just pour some water.
Immediately add black peppercorns. If small children will eat the cheese soup, then we do not crush the pepper; in other cases, we crush the peas with the flat side of the knife.

Put the pan on the fire. Quickly peel the potatoes, cut them into cubes or whatever you like. Place the potatoes in the pan, cover with a lid, and let them cook.

In the meantime, let's take fresh mushrooms, in particular the champignons, wash them and then cut them into slices. You can cook cheese soup from dry mushrooms, but they should be soaked in advance (then there is no need to fry the mushrooms).
First simmer finely chopped onion in a small amount of vegetable oil, then add champignons. Lightly salt and fry the mushrooms until half cooked.

While the mushrooms are stewing, cut the peeled carrots into strips or slices. In another small frying pan, saute the carrots (lightly fry in vegetable oil). Thanks to this, the mushroom cheese soup will turn out very appetizing with beautiful orange droplets of oil.
Place the sautéed carrots into the pan.

Add mushrooms.

Boil the soup for a few minutes and then add 2 tablespoons of rice.

Instead of rice, you can put vermicelli or any other pasta. Yes, and don’t forget to throw a couple of bay leaves into the cheese soup. Cook everything together for 10 minutes, by this time the potatoes are completely ready, but the rice is still a bit dense.

Now it's the turn of the cheese. It is convenient to use triangular processed cheese. You can take regular processed cheese, but first cut it into smaller pieces so that it melts faster.

Cook the soup for another 5-6 minutes, stir with a spoon until all the cheese dissolves. Salt to taste. Turn off the heat, season the soup with fresh herbs, let it brew for 10-15 minutes.

That's all, a very tasty soup of processed cheese and champignons is ready, you can serve our delicacy on the table. As you can see, preparing such a cheese soup with mushrooms does not require much time or any special products, but the result is amazing. And here

I always pay special attention to preparing first courses for dinner for my family - after all, it is necessary that it is tasty and satisfying, that my husband and children like it, and that it is healthy...

But sometimes you still have to prepare soups for adults and children separately. Today this is the situation - I was preparing cheese soup from processed cheese with mushrooms. This is an incredibly tender and very aromatic first course, which is simply impossible to refuse and one serving will never be enough.

Haven't you tried cooking this incredible delicacy yet? Then quickly write down this simple recipe and go experiment in the kitchen!

Ingredients

For cooking delicious soup from mushrooms and melted cheese you will need:

2.5 liters chicken broth
5-6 potato tubers
1 carrot
1 onion
300 g champignons
100 g creamy processed cheese
a pinch of salt and ground black pepper
vegetable oil (required amount for frying mushrooms and vegetables)

How to cook soup with mushrooms and melted cheese: recipe

This time I had chicken broth prepared in advance from real rural poultry, so I decided to use it to prepare the future mushroom soup.
So, put the broth on the fire, and in the meantime, peel and cut the potatoes into not very small cubes. Place in a saucepan and cook until half cooked.
Next we deal with mushrooms and vegetables. Wash the champignons thoroughly, then dry and cut into slices.
We send them to fry in a frying pan with vegetable oil.
While all the moisture is leaving the champignons, we will cut the onions and carrots, and then send them to the mushrooms.
Fry everything until it has a wonderful aroma and golden color, add a little ground black pepper.
You can now cut the processed cheese into cubes - we must add it to the pan while the potatoes are not yet completely ready, so that the cheese has time to melt. By the way, I strongly advise you to approach its choice very responsibly, since using only good and quality product will ensure an excellent result of our efforts, and we will get a truly tasty dish.
When the cheese has already melted as much as possible, we arm ourselves with a potato masher.
Crush the potatoes a little in the pan - this will make the soup tastier and richer.
And then immediately transfer the fried champignons with carrots and onions into the pan, mix everything thoroughly, and then bring to a boil, reduce the heat and cook under the lid for another 3 minutes. As you can see, the recipe for mushroom soup with processed cheese is quite easy, and you will be pleased with the result surprise.
Right now you can taste the soup and add the salt or spices you need.
So what? Our cream cheese soup with mushrooms is ready! Its amazing aroma miraculously excites the appetite, and its delicate creamy taste conquers from the very first spoon!